It doesn’t need to be Meatless Monday or even Taco Tuesday to love these Mushroom Tacos with bell peppers, corn and Gouda cheese that come together in just 20 minutes.
Is there an ingredient you love but often forget about when you’re meal planning or grocery shopping? For me, that ingredient is mushrooms.
I love mushrooms of all kinds – portobello, crimini, and even the humble, ubiquitous button (white) mushroom. But for whatever reason, I often forget they exist until I happen to be eating them in something like beef stroganoff, when I say to myself “I LOVE mushrooms! Why don’t I make them more?”
Perhaps because they don’t fit neatly into a protein / carb / fruit / vegetable category, since they are, after all, a fungus. But they are a complete flavor and umami bomb, and they’re really good for you, too!
So, I’ve been making an effort to include mushrooms at more meals, including savory oatmeal for dinner and my lentil pasta recipe with mushrooms. And today, I’m sharing my favorite recipe for mushroom tacos.
What’ll you need to make this mushroom tacos recipe:
- mushrooms – you’ll need a pound of mushrooms for 4 servings. I used button mushrooms, but there are other options, including portobello mushroom tacos, which I discuss below.
- butter – I sautéed the vegetables in butter for flavor. Feel free to use olive oil instead!
- bell pepper – I used red bell pepper, but just like with fajita veggies, any color of bell pepper works great here.
- corn – Just like with my elote corn salad, I use fresh corn kernels cut off the cob when it’s in season, but frozen corn the rest of the year. Make sure it’s thawed and patted dry.
- salt and pepper – for seasoning, always.
- cilantro – because what are fancy tacos without a sprinkle of cilantro?
- tortillas – I used corn tortillas, but you could also use flour!
- cheese – I love the flavor that smoked Gouda cheese adds to this mushroom tacos recipe (and phyllo cup appetizers), but I talk about other options below.
- lime – a squeeze of lime juice just before eating brightens up all of the flavors!
- sour cream – a dollop adds such creaminess and tang to these tacos (and chicken burrito bowls)!
- hot sauce – or pickled jalapenos, to spice things up, but this is optional.
Can I make portobello mushroom tacos?
I used button (white) mushrooms for this recipe (and crockpot green bean casserole), because they have a mild flavor, they’re affordable, and they’re available at every grocery store.
Want to use something a little more exotic? Epicurious has a nice article about types of mushrooms, many of which would be perfect in this mushroom tacos recipe.
Portobello mushroom tacos and crimini mushroom tacos would be my choice, if not using button mushrooms.
You can also mix and match and use several varieties, as long as they add up to a pound, and everything is cut into bite-sized pieces.
You can also make roasted mushroom tacos!
The way I’ve written the mushroom tacos recipe below calls for sautéing all of the vegetables (mushrooms, bell pepper, corn) in a large skillet.
Spray a large rimmed baking pan with nonstick spray and spread the sliced mushrooms into an even layer. Roast at 400 degrees for about 8 minutes or until they start to get tender.
Add the corn and bell pepper to the pan, sprinkle everything with salt and pepper, and roast 6 to 8 minutes longer or until all of the vegetables are tender.
Can I use a different cheese?
I love smoked Gouda cheese for how much flavor it adds to the mushroom tacos (and the smokiness kind of adds a “meaty” quality to this meatless meal).
If you can’t find smoked Gouda, you can also use sharp Cheddar, Monterey Jack or pepper jack cheese in this mushroom tacos recipe.
How to add more protein:
If you’d like to add more protein to these mushroom tacos, I recommend adding a spoonful of cooked lentils or black beans to each taco. This adds protein but keeps it meatless.
You can also use a combination of mashed and whole black beans and pinto beans, like I used for my vegetarian fajitas.
If you’re OK with adding meat to this mushroom tacos recipes, you could cook up some ground chorizo and add that to these tacos for more protein.
- 2 tablespoons unsalted butter
- 16 ounces button mushrooms, sliced
- 1 red bell pepper, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 cup chopped fresh cilantro leaves
- 12 corn tortillas, warmed
- 4 ounces smoked Gouda cheese, shredded
- 1 lime, cut into wedges
- 1/2 cup sour cream
- Hot sauce, for serving (optional)
- In large skillet, heat butter over medium-high heat. Add mushrooms; cook 6 to 7 minutes or until deeply golden brown; stirring occasionally.
- Stir in bell pepper, salt and pepper. Cook 2 minutes or until bell pepper is softened, stirring frequently. Stir in corn; cook 1 minute or until corn is warmed through. Remove from heat; stir in cilantro.
- Divide vegetable mixture between tortillas and top with cheese. Serve tacos with lime wedges, sour cream and hot sauce, if desired.
Home Chef Tip: To get deeply golden brown sautéed mushrooms, use the largest skillet you can get your hands on. A crowded skillet means the mushrooms will steam instead of getting nice and brown. Also - hold off on the salt until the mushrooms are done browning. Salt too early, and you'll draw the moisture out of the mushrooms, which again means steaming, not browning.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 437mgCarbohydrates: 58gFiber: 9gSugar: 10gProtein: 17g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.